Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef’s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Comments (18)

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

Absolutely amazing. Made it last night as my partner and I wanted something fancy but not meat and it couldn't have been better. The thermidor butter makes it so tasty and the whole thing took about a half an hour to prepare and cook. Will definitely be trying this again.

Can't wait to try this next week for pre Christmas meal! I had to plunge these poor beasties into hot water myself, (after a snooze in the deep freeze), so I hope this recipe will do them justice! Above comments bode well, and will report when consumed!

Lidl have got their cheap Lobster's in again, whilst on the small side this excellent rich butter makes them go further. My dad hates seafood but even he enjoyed this recipe.

First time we had used lobsters at home, so it took us a little more than the 15mins to smash claws ect. Also I have a lot of butter left so with small lobsters perhaps make less of the thermidor butter.

I finally got round to doing this and I have to say, Lobster I can take or leave but the Thermidor Butter was mega and I'll use that in other ways. The small lobsters give too little a meat to shell ratio for my thinking.

I've bought four of the Lidl Lobsters but missed out on the Crab. This will be my first attempt at Lobster at home but as the lobster is already cooked how can I fail? I'll let you guys know how it turns out sometime pre Christmas.

I made it into a Thermidor sauce. When cooking the shallots and wine I added some fish stock and reduced it by 2/3. I then added double cream, english powder mustard and djon mustard and cooked for 2 mins. I then added tarragon leaves. I found that by adding the mustards almost last thing, you have an after taste which is warming yet pleasant. You could also add fresh breadcrumbs mixed with Parmasan, put on the sauce and flash under a grill for a different texture.

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